Cream Cheese Coffee Cake

/

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Cream Cheese Coffee Cake. Think a delicate crumb, super moist with swirls of cream cheese making the coffee cake even softer, and a sweet crumble on top.

Coffee cakes (and scones) often get a bad rap for being dry. No one likes to eat something that makes their mouth feel like it’s full of sawdust. There is no need to make dry baked goods when there are so many good recipes out there! A good example? This Cream Cheese Coffee Cake recipe. I already have a few favorite NOT dry recipes like this Cinnamon Streusel Coffee Cake, but today’s Cream Cheese Coffee Cake really uh, takes the cake on the moist scale. I apologize if you don’t like the word “moist”, but I struggle finding suitable synonyms that get the same point across. If you have any ideas, I’m open to suggestions so I don’t offend some people’s sensibilities. :)

Now, post Valentine's Day, or Galentine's Day, you may need to take a break from chocolate.  No wait, never mind, that's silly.  Chocolate is always necessary.  What was I thinking?  But I'm sure you already have plenty of chocolate on your hands (maybe literally, put that candy bar down and get busy making this coffee cake) in the form of heart boxes, Dove dark chocolate with those hidden messages, Hershey's kisses, or in my case, Toblerone.  So instead, let's make a very white dessert (or breakfast, hey) with a delicate crumb and cheesecake filling.  Yes? Yes.

Cream Cheese Coffee Cake

Serves 12-16

Ingredients:

For the Filling

  • 8 oz / 225g cream cheese, softened

  • 1/4 cup / 50g sugar

  • 1/2 tsp vanilla extract

  • 1 egg

For the Cake

  • 1 1/2 cups / 180g all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 3 Tbsp / 42g oil

  • 1/2 cup / 100g sugar

  • 2 eggs

  • 1 tsp vanilla

  • 1/2 cup / 123g yogurt or sour cream

For the Streusel

  • 1/4 cup / 50g sugar

  • 1/4 cup / 30g all-purpose flour

  • 3 Tbsp / 42g cold butter, cubed

Directions:

Oven 350°F / 177°C.  Greased 8x8in / 20x20cm square baking pan.

For the Filling

  1. In the bowl of a stand mixer beat cream cheese until smooth, about 30 seconds. 

  2. Add sugar, vanilla, egg and beat on medium-low speed until combined.  Pour into another bowl and set aside. 

For the Cake

  1. In a medium bowl whisk together flour, baking powder, baking soda, and salt. 

  2. In the bowl of a stand mixer combine oil and sugar.  Beat in eggs one at a time.  Add vanilla. 

  3. Alternate adding the dry ingredients and yogurt to the oil and sugar mixture.  Dry, yogurt, dry, yogurt, dry.  Mix only until just combined after each addition. 

For the Streusel

  1. Combine sugar, flour, and butter in a small bowl with a pastry cutter, fork, or your hands until crumbles the size of pebbles appear.

Assembly

  1. Spread half of the cake batter in the bottom of prepared pan. 

  2. Pour and spread cream cheese filling evenly over batter; gently swirl.

  3. Spread remaining half of cake batter over cream cheese filling. 

  4. Evenly sprinkle streusel over the top.

  5. Bake for 20-25 minutes or until toothpick inserted near the center comes out mostly clean. 

Jenny's Notes:

  • Love coffee cake or serving at a party?  You can double this recipe and bake in a 9x13 inch pan.  Increase baking time to about 40 minutes.

cream cheese, coffee cake, streusel, cream cheese filling, swirl, moist
Breakfast, Dessert
American
Yield: 12-16 Servings
Author:

Cream Cheese Coffee Cake

Super moist coffee cake with a thick cream cheese swirl and delicate streusel topping.
prep time: 45 Mcook time: 25 Mtotal time: 70 M

ingredients:

For the Filling
  • 8 oz / 225g cream cheese, softened
  • 1/4 cup / 50g sugar
  • 1/2 tsp vanilla extract
  • 1 egg
For the Cake
  • 1 1/2 cups / 180g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp / 42g oil
  • 1/2 cup / 100g sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup / 123g yogurt or sour cream
For the Streusel
  • 1/4 cup / 50g sugar
  • 1/4 cup / 30g all-purpose flour
  • 3 Tbsp / 42g cold butter, cubed

instructions:

How to cook Cream Cheese Coffee Cake

For the Filling
  1. In the bowl of a stand mixer beat cream cheese until smooth, about 30 seconds.
  2. Add sugar, vanilla, egg and beat on medium-low speed until combined. Pour into another bowl and set aside.
For the Cake
  1. In a medium bowl whisk together flour, baking powder, baking soda, and salt.
  2. In the bowl of a stand mixer combine oil and sugar. Beat in eggs one at a time. Add vanilla.
  3. Alternate adding the dry ingredients and yogurt to the oil and sugar mixture. Dry, yogurt, dry, yogurt, dry. Mix only until just combined after each addition.
For the Streusel
  1. Combine sugar, flour, and butter in a small bowl with a pastry cutter, fork, or your hands until crumbles the size of pebbles appear.
Assembly
  1. Oven 350°F / 177°C. Greased 8x8in / 20x20cm square baking pan.
  2. Spread half of the cake batter in the bottom of prepared pan.
  3. Pour and spread cream cheese filling evenly over batter; gently swirl.
  4. Spread remaining half of cake batter over cream cheese filling.
  5. Evenly sprinkle streusel over the top.
  6. Bake for 20-25 minutes or until toothpick inserted near the center comes out mostly clean.

NOTES:

Love coffee cake or serving at a party? You can double this recipe and bake in a 9x13 inch pan. Increase baking time to about 40 minutes.

Calories

269.85

Fat (grams)

13.92

Sat. Fat (grams)

6.21

Carbs (grams)

31.96

Fiber (grams)

0.47

Net carbs

31.48

Sugar (grams)

18.21

Protein (grams)

4.58

Sodium (milligrams)

270.60

Cholesterol (grams)

58.08
Nutritional information is approximate and based on 12 servings.
Created using The Recipes Generator

Cinnamon Streusel Coffee Cake

/
IMG_4443.jpg

Think of a delicately moist coffee cake with a cinnamon swirl and a crunchy, sweet streusel on top. That’s what we’re making today.

If the first thought that comes to your mind when you think of coffee cake is dry-crumbly-use-up-a-week's-worth-of-saliva-in-one-bite-cake, then think again.  No, no, no.  Coffee cake is supposed to be sweet, but not quite as sweet as regular cake, flavorful, and with a beautifully dense crumb.  That's fancy talk for moist.  But for the mental care of some readers who have an avid dislike for that term, I tried to avoid using it.  But I still did to explain myself.  Just can't win. 

Oh, and for some people who may be confused, there is (most often) no coffee involved in the batter.  The final product, however, pairs beautifully with a mug of coffee.  Hence the name.  (Speaking of words we don't like...mug?  No thanks.  It's like your mouth was too lazy to talk - "mmmm" - then made a huge effort and ended up with "ug."  Mmmmmmug.) 

On to more delicious sounding, looking, and tasting things!! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Cinnamon Streusel Coffee Cake

Serves 9-12

Ingredients:

For the Cake

  • 1/2 cup / 112g oil

  • 1/2 cup / 100g sugar

  • 1/4 cup / 50g brown sugar

  • 1 1/4 tsp baking powder

  • 3/4 tsp salt

  • 1 tsp vanilla extract

  • 1 egg

  • 1/2 cup / 122g plain yogurt

  • 1/2 cup / 119g milk

  • 2 cups / 240g all-purpose flour

For the Cinnamon Swirl

  • 1/2 cup / 100g brown sugar

  • 2 1/2 tsp cinnamon

  • 1 tsp unsweetened cocoa powder

For the Streusel

  • 1/3 cup / 67g sugar

  • 1/4 cup / 30g all-purpose flour

  • 1/4 cup / 23g rolled oats

  • 1 tsp cinnamon

  • 2 Tbsp / 28g butter, melted

Directions:

Oven 350°F / 177°C.  Greased 8x8in / 20x20cm square baking pan, or 8in / 20cm round cake pan.

Make the Cake

  1. In the bowl of a stand mixer, beat oil, sugars, baking powder, salt, and vanilla until well combined.  Beat in egg. 

  2. In a separate small bowl mix together yogurt and milk. 

  3. Add a third of the flour to the oil mixture, mixing until almost combined.  Add half of the yogurt mixture.  Continue adding flour and yogurt mixture to oil mixture until everything is just combined. 

  4. Pour half of the batter into the prepared pan, spreading all the way to edges; set other half aside. 

Make the Cinnamon Swirl

  1. In a small bowl combine brown sugar, cinnamon, and cocoa powder. 

  2. Sprinkle evenly over batter in pan. 

  3. Pour remaining batter over cinnamon filling and use a spatula to gently spread to edges.

Make the Streusel

  1. In another small bowl, combine sugar, flour, oats, and cinnamon.  Add the melted butter and mix until crumbles form. 

  2. Evenly distribute crumble over batter in pan. 

  3. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. 

Jenny's Notes:

  • Watch that bake time.  Toothpicks are your best friend.  I was testing this recipe using my Italian oven that didn't like to bake things on the bottom, so you may need less time.

  • REALLY like coffee cake?  Double this recipe and put in a 9x13 inch pan or two cake pans.  You can always freeze one pan!

  • Don't have plain yogurt on hand? You can also use sweetened yogurt and reduce sugar by 1/4 cup / 50g, or try Greek yogurt, fresh ricotta, sour cream, or mascarpone.  The dairy options are endless!!!!  I really liked fresh ricotta in this recipe. 

coffee cake, cinnamon swirl, brunch, streusel topping
breakfast, cake, dessert
American
Yield: 9-12 servings
Author:
Cinnamon Streusel Coffee Cake

Cinnamon Streusel Coffee Cake

Delicate, moist coffee cake with a cinnamon swirl and streusel to top it all off.
Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Ingredients

For the Cake
For the Cinnamon Swirl
For the Streusel

Instructions

Make the Cake
  1. Oven 350°F / 177°C. Greased 8x8in / 20x20cm square baking pan, or 8in / 20cm round cake pan.
  2. In the bowl of a stand mixer, beat oil, sugars, baking powder, salt, and vanilla until well combined. Beat in egg.
  3. In a separate small bowl mix together yogurt and milk.
  4. Add a third of the flour to the oil mixture, mixing until almost combined. Add half of the yogurt mixture. Continue adding flour and yogurt mixture to oil mixture until everything is just combined.
  5. Pour half of the batter into the prepared pan, spreading all the way to edges; set other half aside.
Make the Cinnamon Swirl
  1. In a small bowl combine brown sugar, cinnamon, and cocoa powder.
  2. Sprinkle evenly over batter in pan.
  3. Pour remaining batter over cinnamon filling and use a spatula to gently spread to edges.
Make the Streusel
  1. In another small bowl, combine sugar, flour, oats, and cinnamon. Add the melted butter and mix until crumbles form.
  2. Evenly distribute crumble over batter in pan.
  3. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

Notes:

Watch that bake time. Toothpicks are your best friend. I was testing this recipe using my Italian oven that didn't like to bake things on the bottom, so you may need less time. REALLY like coffee cake? Double this recipe and put in a 9x13 inch pan or two cake pans. You can always freeze one pan! Don't have plain yogurt on hand? You can also use sweetened yogurt and reduce sugar by 1/4 cup / 50g, or try Greek yogurt, fresh ricotta, sour cream, or mascarpone. The dairy options are endless!!!! I really liked fresh ricotta in this recipe.

Calories

402.38

Fat (grams)

16.42

Sat. Fat (grams)

2.95

Carbs (grams)

59.80

Fiber (grams)

1.55

Net carbs

58.24

Sugar (grams)

35.85

Protein (grams)

5.08

Sodium (milligrams)

311.45

Cholesterol (grams)

29.23

Nutritional information is approximate and based on 9 servings.

Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs
Created using The Recipes Generator

Blackberry Banana Bread with Cinnamon Streusel

/

Wild blackberries abound in Italy. 

Ok, that's a bit general, I have not been everywhere in Italy, but I can safely say that they are abundant in Florence and Cinque Terre.  I'm all for anything free and tasty, so I will always stop and pick a few when they are in reach. 

Most evenings I like to go for a "passeggiata," or stroll, usually along the Fiume (river) Arno, and there are lots of vines that grow down towards the river.  A fence conveniently kept me from clambering down and picking any, getting torn up by the thorns, and possibly dying in the pursuit, but that didn't stop a little nonna one evening from trying her best to reach through the fence and grab a few tasty morsels.  I admired her greatly. 

Along the hiking trails of Cinque Terre there was also a plethora, and they were perfectly placed along the trail for me to grab handfuls here and there, energy bursts for the 2 hour (solid uphill, both ways) trek!  Especially helpful since I had already eaten my packed lunch before we even started hiking...

Then there was that one time when a friend, who loves to do triathlon and ride his bike for millions of miles, said he had passed a huge group of blueberry bushes while riding up in the rolling hills of Tuscany.  So a group of us drove up to the spot, prepared with bags, open mouths, and welcoming stomachs.  A couple of us headed to the nearest loaded bush, and although my first thought was "those are strange looking blueberries", it didn't occur to me to stop and figure out what they were before picking or eating any.  They had been told to me as blueberries, therefore they must be.  So the first thing I do? Pop one in my mouth.  It was the single most sour/bitter thing I have ever had in my mouth.  And I like sour things, I like straight lemon juice and lemons.  But this had a pit and I was expecting a sweet blueberry.  I swiftly spit it out and we didn't pick or eat anymore.  For awhile after we were convinced it was nightshade, OH NO, and I thought I might die.  Not really, it wasn't.  But don't eat something in nature if you don't know what it is.  JENNY.  I'm looking at you.  

Another evening I took a different route for my passeggiata and passed tons of blackberry bushes.  They lined the road for quite a ways, and so I went back several times with friends to pick a couple bagfuls.  I gained a few battle scars from the prickers, some "ciao bella's" from people passing on the road probably wondering what is that weird girl doing climbing on the road guard half hidden/hanging from thorns in bushes, but most importantly, free berries.  And what do you do when you have too many blackberries to eat?  You bake with them, of course.  Delicious and tender banana bread with little bites of blackberries dispersed throughout topped with a sweet cinnamon streusel.  

*All photos in this post are credited to my friend, Bailey Shoemaker Guthrey. She’s a visual design natural, you can check out her site baileyshoemakerdesign.com for any of your graphic design needs!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

A recipe by Jenny

Blackberry Banana Bread with Cinnamon Streusel

Ingredients:

For the Blackberry Banana Bread

  • 2 cups / 240g all-purpose flour

  • 1 tsp baking soda

  • 3/4 tsp salt

  • 3/4 cup / 150g sugar

  • 1/2 cup / 112g oil

  • 2 eggs

  • 2-3 large bananas, mashed, about 300g

  • 1 tsp vanilla

  • 1 1/4 cups / 181g blackberries

  For the Cinnamon Streusel

  • 3/4 cup / 90g all-purpose flour

  • 1/3 cup / 67g sugar

  • 1 tsp cinnamon

  • 3 Tbsp / 42g cold butter

Directions:

Oven 350°F / 177°C.  1 greased 9x5in / 23x13cm loaf pan.

Make the Blackberry Banana Bread

  1. In a medium bowl, whisk together flour, baking soda, and salt.

  2. In another large bowl, beat together sugar, oil, eggs, banana, and vanilla.  Add dry ingredients and stir until just combined.  Gently fold in blackberries. 

  3. Pour into prepared pan.

Make the Cinnamon Streusel

  1. In a medium bowl whisk together flour, sugar, and cinnamon.  Using a pastry cutter, a fork, or my preferred method, clean hands, add butter and mix until crumbles form, like coarse pebbles. 

  2. Sprinkle evenly over batter in pan and bake for 35-40 minutes, or until toothpick comes out almost clean.  

  3. Allow to cool in pan at least 10 minutes before removing to cool completely.

Jenny's Notes:

  • Feel free to substitute any type of berry for the blackberries!  Blueberries and raspberries are also delicious.   

  • This is a great recipe to use up sourdough discard. Use up to 100g and add in with the wet ingredients, proceed as instructed.

  • Bananas are always a bit of guess work to measure because recipes will give measurements without having any idea how big or small your bananas are. If you see a recipe with a measurement of 300g, like the one above, and that ended up being 2 + 7/16 of a banana, what are you going to do with the remaining 9/16 of that mushy banana? No worries, using a little more or less banana than called for shouldn’t yield anything other than delicious bread.  The more banana the more moist it will be, and also a touch heavier. Go too far and it will start becoming gummy.

Blackberry Banana Bread with Cinnamon Streusel
Yield 8-10
Author
Prep time
25 Min
Cook time
40 Min
Total time
1 H & 5 M

Blackberry Banana Bread with Cinnamon Streusel

Moist banana bread with little explosions of blackberries throughout and a sweet cinnamon streusel on top.

Ingredients

For the Blackberry Banana Bread
For the Cinnamon Streusel

Instructions

Make the Blackberry Banana Bread
  1. Oven 350°F / 177°C. 1 greased 9x5in / 23x13cm loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In another large bowl, beat together sugar, oil, eggs, banana, and vanilla. Add dry ingredients and stir until just combined. Gently fold in blackberries.
  4. Pour into prepared pan.
Make the Cinnamon Streusel
  1. In a medium bowl whisk together flour, sugar, and cinnamon. Using a pastry cutter, a fork, or my preferred method, clean hands, add butter and mix until crumbles form, like coarse pebbles.
  2. Sprinkle evenly over batter in pan and bake for 35-40 minutes, or until toothpick comes out almost clean.
  3. Allow to cool in pan at least 10 minutes before removing to cool completely.

Notes

Feel free to substitute any type of berry for the blackberries! Blueberries and raspberries are also delicious.

Nutrition Facts

Calories

474.54

Fat

20.00 g

Sat. Fat

4.11 g

Carbs

68.73 g

Fiber

2.39 g

Net carbs

66.34 g

Sugar

32.50 g

Protein

6.35 g

Sodium

428.44 mg

Cholesterol

57.79 mg

Nutritional information is approximate. Based on 8 servings.

banana bread, blackberry banana bread, cinnamon streusal, wild blackberries, blackberries in Italy, quick bread
Breads, breakfast
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs
Don't waste your mushy bananas, instead make these:
Banana Chocolate Chip Cake with Peanut Butter Frosting
Blackberry Banana Bread with Cinnamon Streusel
Banana Cupcakes with Chocolate Cream Cheese Frosting

Amaretto Mascarpone Coffee Cake

/
Guest Photography featuring Bailey Shoemaker

Guest Photography featuring Bailey Shoemaker

When my roommate Rachel moved back to the States at the at the end of June, it wasn't possible to take everything with her.  Some things got left behind, and I got to inherit them.  Dishes? Yay, I don't have to eat off my hands.  Laundry hamper?  Keeping all the dirty clothes in one place, I like it.  Coffee grinder?  Yahoo, fresh ground coffee in the morning!  And a of bottle Disaronno?? Oh, joy! What baking adventures lie before us, my sweet (literally), Italian made, amaretto flavored, almond liqueur? Maybe cupcakes, coffee cake, and cookies, oh my! 

Today, coffee cake.  With a layer of slightly sweet mascarpone in the middle to balance the sweetness of the Disaronno and oatmeal crumble on top. 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Call Me PMc

Amaretto Mascarpone Coffee Cake

Makes 1 8in / 20cm coffee cake, about 12 servings

Ingredients:

For the Cake

  • 1 1/4 cups / 150g all-purpose flour

  • 1/2 cup / 100g sugar

  • 1/4 tsp baking soda

  • 1/4 tsp baking powder

  • 1/4 tsp salt

  • 1/4 cup / 56g oil

  • 1 whole egg + 1 egg white

  • 1/4 cup / 60g amaretto

  • 1/3 cup / 79g buttermilk or sour milk

For the Mascarpone Filling

  • 8 oz / 225g mascarpone, room temperature

  • 1/4 cup / 50g sugar

  • 1 egg yolk

For the Oat Streusel

  • 1 cup / 120g all-purpose flour

  • 3/4 cup / 150g sugar

  • 1/2 cup / 45g oats

  • 1/4 tsp salt

  • 1/2 cup / 113g butter, room temperature

Directions:

Oven 325°F / 163°C.  Grease well either an 8in / 20cm spring-form pan or 8x8in / 20x20cm square pan. 

Make the cake

  1. In a large bowl or the bowl of a stand mixer, combine flour, sugar, baking soda, baking powder, and salt.  Add oil and mix until crumbly.  Add eggs, milk, and amaretto and beat until smooth. 

  2. Pour half of this batter into prepared pan.  Set remaining half aside while you make the mascarpone filling.

Make the Mascarpone Filling

  1. In the bowl of a stand mixer or with a handheld mixer, beat mascarpone, sugar, and yolk just until creamy.  Pour over cake batter in pan and carefully spread to edges. 

  2. Pour remaining cake batter over mascarpone filling and spread to edges. 

Make the Oat Streusel

  1. In a medium bowl combine flour, sugar, oats, and salt.  Cut in the butter with a pastry cutter, fork, or clean hands.  Combine until coarse crumbs form.  Evenly crumble over the top of the cake batter in pan.

  2. Bake cake for 25-30 minutes or until center is almost set but still has a slight jiggle to it.  Allow to cool completely before slicing and serving. 

Jenny's Notes:

  • Don't have mascarpone on hand, but do have cream cheese?  They can usually be substituted for each other, and certainly in this case if you wish.  Mascarpone is a decadently creamy Italian cheese, a touch thicker than cream cheese, but it is the same price here as the cream cheese, if not cheaper.  Despite what you've probably heard most of your life, even sadly from chefs and cooks on TV, it is not pronounced mas-car-pone nor mars-cah-pone, but mas-car-pone-NAY.  Let that Italian fly free and pronounce the hard E at the end!

  • You can get creative with what type of liqueur or liquor you use in this coffee cake!  Bailey's, rum, Kahlua, Triple Sec...

  • I suggest serving (to the adults, of course!) with hot coffee with a splash of milk and amaretto...your very own caffè corretto!  Caffè corretto means "corrected coffee."  Because we all know, coffee without alcohol isn't correct...haha.

coffee cake, cream cheese coffee cake recipe, mascarpone coffee cake, amaretto, disaronno, oat streusel
breakfast, dessert, brunch, cake
American
Yield: 12 servings
Author: Jennyblogs
Print
Amaretto Mascarpone Coffee Cake

Amaretto Mascarpone Coffee Cake

Moist coffee cake flavored with amaretto liqueur and a decadent mascarpone filling, topped with an oat streusel
Prep time: 45 MinCook time: 21 MinTotal time: 1 H & 6 M

Ingredients:

For the Cake
  • 1 1/4 cups / 150g all-purpose flour
  • 1/2 cup / 100g sugar
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup / 56g oil
  • 1 whole egg + 1 egg white
  • 1/4 cup / 60g amaretto
  • 1/3 cup / 79g buttermilk or sour milk
For the Mascarpone Filling
  • 8 oz / 225g mascarpone, room temperature
  • 1/4 cup / 50g sugar
  • 1 egg yolk
For the Oat Streusel
  • 1 cup / 120g all-purpose flour
  • 3/4 cup / 150g sugar
  • 1/2 cup / 45g oats
  • 1/4 tsp salt
  • 1/2 cup / 113g butter, room temperature

Instructions:

Make the Cake
  1. Oven 325°F / 163°C. Grease well either an 8in / 20cm spring-form or 8x8in / 20x20cm square pan.
  2. In a large bowl or the bowl of a stand mixer, combine flour, sugar, baking soda, baking powder, and salt. Add oil and mix until crumbly. Add eggs, milk, and amaretto and beat until smooth.
  3. Pour half of this batter into prepared pan. Set remaining half aside while you make the mascarpone filling.
Make the Mascarpone Filling
  1. In the bowl of a stand mixer or with a handheld mixer, beat mascarpone, sugar, and yolk just until creamy. Pour over cake batter in pan and carefully spread to edges.
  2. Pour remaining cake batter over mascarpone filling and spread to edges.
Make the Oat Streusel
  1. In a medium bowl combine flour, sugar, oats, and salt. Cut in the butter with a pastry cutter, fork, or clean hands. Combine until coarse crumbs form. Evenly crumble over the top of the cake batter in pan.
  2. Bake cake for 25-30 minutes or until center is almost set but still has a slight jiggle to it. Allow to cool completely before slicing and serving.

Notes:

Don't have mascarpone on hand, but do have cream cheese? They can usually be substituted for each other, and certainly in this case if you wish. Mascarpone is a decadently creamy Italian cheese, a touch thicker than cream cheese, but it is the same price here in Italy as the cream cheese, if not cheaper. You can get creative with what type of liqueur or liquor you use in this coffee cake! Bailey's, rum, Kahlua, Triple Sec...

Calories

414.77

Fat (grams)

22.26

Sat. Fat (grams)

10.64

Carbs (grams)

47.32

Fiber (grams)

0.99

Net carbs

46.33

Sugar (grams)

27.48

Protein (grams)

5.34

Sodium (milligrams)

305.52

Cholesterol (grams)

77.06
Nutritional information is approximate. Based on 12 servings.
https://jennyblogs.com/blog/2016/8/3/amaretto-mascarpone-coffee-cake
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs
Created using The Recipes Generator
More Cake to go with that Coffee:
Cream Cheese Coffee Cake
IMG_4443.jpg
Cinnamon Streusel Coffee Cake
Amaretto Mascarpone Coffee Cake